Here’s to putting your best foot forward every season! I’m stoked on this buffet style meal prep and excited for all the pumpkin things. You can’t go wrong when your fridge is stocked for success and you add in seasonal variety so you don’t get bored.
Here’s the info on this spread:
Proteins – Shredded chicken and hard boiled eggs (not shown)
Protein powders – @shakeology & vega performance protein (not shown)
Veggies – mini bell peppers, 2 large bell peppers, sautéed shiitake mushrooms, cherry tomatoes, baby carrots, spiralized yellow squash, broccolini. roasted mushroom tomato & carrot melody, and roasted cauliflower & broccoli
Carbs – Lentils, sweet potato and pumpkin oatmeal cookies
Fruit – banana & apples (not shown)
Healthy fats – pumpkin seeds & avocado (not shown)
Seeds/oils (not shown) – balsamic vinaigrette dressing, olive oil and sesame oil
Seasonings (not shown) – @flavorgod everything spicy, lemon & garlic, garlic lovers and everything seasoning
Drinks (not shown) – Kombucha (12oz = 1 yellow on 21 day fix)
I love making time every Sunday to get my groceries and prepare my food for the week. Check out my pretty cart Trader Joe’s cart below:
These oatmeal cookies were a total hit and super easy to make.
3 ripe bananas
2 cups ancient grain oats*
1/2 tsp vanilla extract
1/2 tsp baking soda
1/2 cup pumpkin purée
1/4 cup coconut milk (carton not can)
1/4-1/2 cup water
stevia (optional) or maple syrup
Preheat oven to 400 F.
Mix all ingredients in a bowl.
Spray cooking sheet.
Shape into to round cookies and bake for about 15-20 min or until crispy around the outside. Makes 10-12 cookies.
*Ancient Grain Oatmeal is a mixture of oats, sunflower seeds, pumpkin seeds, chopped almonds, hemp seeds, chia seed, amaranth, and chia seeds from Trader Joe’s.
Check this delicious bowl combination I made for lunch.
I combined shredded chicken, lentils and roasted veggies in my chefland meal prep container. It’s crazy how different something can taste just from mixing it together.
Here’s my go to recipe for shredded chicken:
1 tablespoon olive oil (optional)
16 oz chicken breast
1 cup low-sodium chicken broth (or enough to cover chicken)
Place chicken in pan with broth, seasoning and olive oil.
Bring to boil and let simmer for 15-20 minutes.
Cover and leave heat on low.
Continue to cook for another 45-75 minutes or until chicken shreds when you use a fork.
To shred chicken, it’s easiest while warm/ Use two forks to pull the chicken apart.
Hope you found this helpful 🙂 xoxo
Here are some Q&As below:
Q: Where do you get the black containers?
A: Click here to buy the same containers from amazon.
Q: Do you get bored of eating the same thing every day?
A: No at all! I switch it up on a weekly basis and choose my healthy favorites that I don’t mind eating often. I also add different seasonings to keep things interesting. Buffet style meal prepping also makes it easy to mix and match to keep things interesting.
Q: Do you pre-cook all your food at the beginning of the week or do you just cut it up and package it? Does the food stay fresh all week?
A: I personally like to pre-cook all my food! I keep it properly refrigerated and find that it stays fresh up to 5 days. If you prefer, you can totally freeze the last 2 days or cook 2-3 days at a time.
Q: Can you put any of these meals in the freezer?
A: I personally don’t but I know people who do but just remember to thaw it in time.